View Pit Stop page for race #2253 by mattdorow — Ghost race
View profile for Matt (mattdorow)
Official speed | 62.12 wpm (85.00 seconds elapsed during race) |
---|---|
Race Start | July 7, 2015 2:16:34am UTC |
Race Finish | July 7, 2015 2:17:59am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. athleticsaddict (88.00 wpm) 3. encasedthought (69.52 wpm) |
Accuracy | 94.0% |
Points | 0.00 |
Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |